|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 120g||154%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 2g||8%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This simple deep-fried fish recipe is dipped in buttermilk and then coated with a combination of a store-bought biscuit baking mix, along with cornmeal. In this recipe, flounder fillets are deep-fried to perfection and the crispy coating provides a crunchy texture and allows the fish to stay moist and flavorful.
Flounder is a thin and flaky, delicate fish with a rather sweet seafood-like flavor that happens to also be low in mercury and affordable, too. Because the fillets are usually quite thin, it is often stuffed, rolled, and baked. Flounder is actually a flatfish from the order Pleuronectiformes, which means fish that have both eyes on the same side of their head. Any fish caught off the U.S. coast and labeled "sole" is actually a flounder. If for some reason you can't find flounder, which is pretty widely available at grocery stores, sole is a good substitute.
Gather the ingredients. Heat the oven to 200 F, to keep fried fish warm while frying subsequent batches.
Place the flounder fillets in a shallow baking dish; pour in enough milk or buttermilk to cover the fillets. Set aside.
In a mixing bowl, combine the pancake mix or baking mix and cornmeal; stir to blend.
In a deep heavy skillet or sauté pan, heat about 1 1/2 to 2 inches of oil to 365 F (185 C). If you don't have a deep-fry thermometer, toss a 1-inch cube of bread into the hot oil. It should turn golden brown in 1 minute.
Drain the fish using a colander.
Dredge each piece in the baking mix and cornmeal mixture, coating the fillets thoroughly on both sides. Shake off any excess.
Add the fish fillets to hot oil and fry.
Turn once after about 2 minutes, until golden brown and crisp on both sides (about 4 minutes total). Fry a few at a time to keep the oil temperature from dropping. If the temperature drops significantly and does not recover quickly, the coating will absorb more oil.
Drain the flounder fillets on paper towels and sprinkle lightly with salt, to taste.
Transfer the fried fish to a rack in a baking pan and keep warm in the preheated oven for up to 20 minutes, if desired.
Serve fried flounder hot, garnished with lemon wedges and parsley sprigs, if desired.
How Do You Make Fried Fish So It's Not Soggy?
There are a few factors that can contribute to soggy fried fish.
- Sometimes, if the fish doesn't fry properly it won't get as crispy as you'd like, and so it can become soggy. This can happen if the oil isn't hot enough, to begin with or you crowd it when you are frying the pieces of fish—which can reduce the oil temperature.
- Draining the fried fish on paper towels helps, and so does transferring it to the oven rack, as we've indicated here, to keep the fish warm. It also happens to allow air to circulate around the fish as it cools, which helps prevent sogginess.
- Quick Tartar Sauce: In a small bowl combine 3/4 cup of mayonnaise with 4 tablespoons of finely chopped sweet (bread and butter) pickles or sweet pickle relish and 1 tablespoon of lemon juice. Mix well to blend ingredients. Cover and chill until serving time.
- If you don't have a pancake or biscuit baking mix, substitute 1 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. Thoroughly cut in 1 1/2 tablespoons of cold butter or shortening with a pastry blender or your fingers.